Ingredients:
8 oz Fresh Pumpkin
1 Butternut squash, medium dice
1/2 t smoked paprika, ground cumin & coriander
1/4 C Roasted Red peppers pureed
Juice and zest of 1 lemon
2 T Olive Oil
2 Garlic Cloves halved without peeling
1/2 Spanish Onion, Minced
5 1/2 C chicken stock
2 tbsp Sherry vinegar
1 Granny Smith Apple
1 Honeycrisp Apple
1/2 C Chopped Flat Leaf Parsley
1/2 C Creme Fraiche
Fresh Ground peppercorns
Toasted pepitas
Directions:
- Preheat oven to 325 degees. Combine butternut, pumpkin, spices, lemon zest and 1 T oil in a large bowl, season to taste and toss to coat pumpkin evenly. Spread on 2 large baking sheets, add garlic and roast, might need rotated halway through cooking, watch closely. Cook till Butternut and pumkin are tender and slightly browned on the edges (approximately 40-50 minutes). Cool and Remove garlic peels, using inside
- Heat 1 T oil in a large saucepan over medium-high heat, add the onion and reserved garlic sautee till tender (watch closely) , add stock and Butternut mixture, bring to a boil. Reduce heat to medium, simmer covered for 10 minutes. Purée with a hand-held blender until smooth. Remove from heat, stir in half the lemon juice and 1½ T vinegar, adjust seasoning to taste and keep warm
- Slice apples on a mandolin and toss in a bowl with remaining lemon juice. Add parsley, 1/2 pepitos, remaining vinegar and oil, Toss and season to taste
- Divide soup among warmed bowls, Sprinkle with fresh ground peppercorns, top 1 T creme fraiche, a little apple salad and roasted pepitos. Enjoy!